I am endlessly fascinated by the way home cooks set up their kitchens. From the condiments that line fridge doors, to the spices arranged in drawers...
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe...
America’s largest city is also one of its greatest food cities—maybe even the greatest (certainly if you ask a New Yorker this question). Look at things...
As the weather warms and we start to move beyond root vegetables, we’re especially excited to cook our favorite spring side dishes. One lap around the...
What happens when the restaurant widely believed to be the best in the world implodes? Seems like we’re about to find out.. Noma, which opened in...
Outside of the festive season, I’m not usually hand-washing much glassware, but I do clean my knives nearly every day. And let me tell you, this...
Performance can tell you something too. You might notice suboptimal baked goods when using past-their-peak whole grain flours, for example. Bread dough can feel different as...
Extra flavorful vegan chili. In my years on this earth, I have made a lot of bean chili. Sometimes black beans, sometimes pintos. Sometimes tomatoey, sometimes...
This matzo ball recipe proves you don’t need seltzer, baking powder, egg whites, or even a delicate touch to get great results. Eggs, matzo meal, broth,...
Fans of matzo ball soup are often divided: some love “floaters” (light, fluffy matzo balls); others prefer “sinkers,” a denser style of dumplings. When Molly Baz...
